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3.5/4

This was ok. I am not a fan of liver (although I find chicken liver more tolerable). I had not tried "chopped liver" before, and figured this recipe would hide the taste. There is too much salt but I used the full amount, again thinking it would hide the liver taste. I made the recipe yesterday and thinly spread it on a bagel with plenty of parsley and pickled vegetables. I didn't taste liver at all this way, and my husband (who likes liver) thought it was good too. Both he and my dad thought there was too much salt. By the way, the onions were caramelized and crisp by the end of the suggested cooking time so I took them out of the pan before adding the liver. The liver also took much longer to cook than suggested, probably because the pieces were rather large and I had only cut them in half.

BlueMona
from Montreal, Quebec, Canada
/ 12.29.2013

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Used 5 eggs. I'll reduce the salt a bit next time, and maybe use a second onion.

MyrtleMinzee
from Brooklyn, NY
/ 08.27.2013

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Yu MUST use schmaltz! I use 4 eggs per lb of liver. And for a traditional texture, you should pass the eggs through a fine sieve. Easy to do if the eggs are at room temperature.Mazel!

Deborah56
from Sellersille, Pa
/ 12.22.2012

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I just made this using schmaltz (rendered chicken fat) and it is delicious. I would definitely do this again.
Some people might want to be more cautious with the salt, but I like it with this amount.

A Cook
from Kent, WA
/ 01.23.2012

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I made this recipe for before
Thanksgiving dinner for 14 people
this year. Thanks to past reviews, I
only used 3 hard boiled eggs.
EVERYONE (except my hubby, who would
not even try it) RAVED about this
recipe. It was a HUGE hit. It is
officially going to be my go-to
recipe for get togethers.

bluejayway
from Philadelphia, PA
/ 12.07.2010

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My wife was
convinced she hated
liver. Then she
tried this recipe.
She now requests I
make it before any
party we host or
attend. Yum!

ken_lacewell
from Citrus Heights, CA
/ 12.24.2009

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I made this for a party last night and it was a huge hit! I used less oil and substituted with olive oil--just enough to cook onion and livers evenly. Thank you for a perfectly simple and traditional recipe.

A Cook
from Hudson Valley, NY
/ 12.12.2009

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6 eggs per lb.is a bit much. This
recipe is not even close to my
grandmother's. I use 3 eggs per lb
of chicken livers and 1 bag of
frozen chopped onions per lb and fry
the onions & chicken livers in
schmaltz. If you want the real
thing, you have to use schmaltz and
since I usually only make it twice a
year, there is no guilt. I use my
food processor on PULSE to chop the
liver and then the onions and last,
the eggs, which I do a little finer,
not chunky. Then add your salt, too
taste, and mix all together. I
spray a small round jello mold with
mazzola cooking spray and it comes
out perfect every time. Depending
on how many people you are feeding,
I usually double the recipe.
Enjoy.

A Cook
from Minnetonka, MN
/ 09.09.2009

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i tried the recipe for hanukkah
dinner. i used only 4 eggs, calf's
liver, and less oil. it was easy to
prepare and the taste was TERRIFIC.
everyone raved!!!! can't wait to make
again.

debbykh
from ho ho kus, nj
/ 01.01.2009

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I think 6 eggs for 1 lb of chicken liver is too much. 3 onions and 3 eggs to a pound of liver is ideal, or at least my family thinks so.